Thursday, August 18, 2016

So mum thought that this Thursday she would try something new - by using this Meatball with Yoghurt Dressing Recipe by New Zealand chef Chelsea Winter. If you click on the link it will take you to the recipe. This is her photo, mums did not look quite as pretty and she didn't make any flatbreads or salad, just meatballs with yoghurt dressing and some rice. It is made with Middle Eastern flavours, and she would not usually use mint/ginger/allspice or ginger, but it all added to the flavours. She must admit it was pretty yummy

She did end up speaking on the phone for a while and not starting dinner til 8.30pm and it took her about 30 minutes to chop and mix and then the meatballs had to be in the fridge for a half hour, so she would recommend it as a weekend meal. Mix up the meatballs on a Saturday afternoon, put them in the fridge overnight and cook up on the Sunday. If you make it she would recommend that you have a small chopper/food processor. She has one that is part hand held stick blender and it made chopping up the fresh breadcrumbs, the onion, and the chopped herbs much quicker and more professional than hand chopping. Otherwise no other gadgets are necessary.

She was glad to try a new recipe and will certainly make it again.. A worthy 8/10.

7 comments:

You can do so much with them. Polpette as we call them in Sicily...My favourite is take the meatballs already made with your favourite ingredients..Brown them off in a pan, then pour a tin of chopped tomato'sover them, top up with water if need be, sprinkle in meat/chix stock cube, dried/fresh herbs if you wish,simmer for 30/40 minutes! Enjoy with rice or mash!

I'm pleased that the result justified all the work. And I wouldn't worry about how it looks, if I were your mum; even professional chefs sometimes have their food arranged by photographers for the maximum effect. And I know about weekend meals versus weekday meals. Some days you just don't have the time.